Gordon Ramsay's F Word

Gordon went hog hunting on the F Word and racked up a summer barbecue classic with this meaty BBQ treat

Serves 4

• 1.2 litres water
• 2 tbsp tomato puree
• 1½ medium onions, peeled and thickly sliced
• 3 cloves garlic, lightly crushed
• ½ tsp whole black peppercorns
• 4 whole cloves
• 1 dried chilli
• 2 racks (approx. 550g each) of pork spareribs (each 18-20cm long, 6 ribs per rack)

For the barbecue glaze

• 2 tbsp dark molasses
• 1 onion, finely chopped
• 1 tbsp hot mustard
• 1 tbsp cider vinegar
• Good dash of hot sauce
• Juice of ½ lemon
• Sea salt and freshly ground black pepper

1. In a large saucepan add the water, tomato paste, onions, garlic, peppercorns, cloves and chilli. Bring to the boil and simmer rapidly for 15 minutes.

2. Add the spare ribs making sure they are covered (if not add more water) and bring back up to a gentle simmer. Simmer for approx 45 minutes, adding more water if it reduces too much. Remove the pan from the heat and allow to cool to room temperature.

3. Meanwhile place 300ml of the liquid from the ribs in a small saucepan. Boil the liquid until reduced by half. Add the molasses, chopped onion mustard, vinegar, hot sauce, lemon and salt. Stir over the heat to combine thoroughly. Brush this mixture liberally over the blanched ribs.

4. Cook the ribs on a barbecue or grill for approximately 1-2 minutes each side until well coloured.

©Gordon Ramsay 200[8]. All rights reserved

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